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Total Time
2hrs 5mins
Prep 5 mins
Cook 2 hrs

This is a very handy method to have beef or chicken bouillon ready when you need it. You could always double the recipe, and store in covered freezer-proof containers in the freezer.

Ingredients Nutrition

Directions

  1. In a large saucepan, boil all ingredients until reduced by half; cool.
  2. Divide evenly into ice cube trays; freeze until solid.
  3. Remove from ice cube trays, place in a ziplock plastic bag.
  4. Add 1-2 cubes to skillet or wok when sauteing or stir frying.
Most Helpful

5 5

Fantastic idea!!! I will be trying this this week and am sure it will be wonderful.... all your recipes are! Thank you Kitten! update.... this turned out really nicely.... I will have to make more stock as I often need more than just a tiny bit... Although...we are almost empty nesters and hubby keeps telling me to dust off the little pots and pans and retire the dutch oven!!! WHAT!!!! is he NUTS!!

5 5

Great idea! I made your Chicken stock just this week, froze some in 1 cup containers & the balance in cubes. They will be handy for those recipes that only need a wee bit of stock. I'll do the same thing next time I make your Beef stock. Thanx Kitten!

5 5

After making your Beef Stock (Crockpot), I made this recipe. Used 3 cups of beef stock and adjusted accordingly. A week later, I used two cubes (6 tbs of stock. Yes, big ice cubes) to roast 1 medium carrot (pennied). The taste is wonderful. Thanks for posting this recipe!